Sourdough Chocolate Chip Cookies 2026

Sourdough Chocolate Chip Cookies merge the familiar comfort of homemade cookies with the lively touch of sourdough, resulting in a treat you won’t be able to refuse. This article will guide you through the easy steps for creating these Sourdough Chocolate Chip cookies, highlighting their amazing flavors and how they can fit into your baking selection. Prepare to indulge in a cookie experience like no other.

Sourdough discard makes a naturally fermented cookie that your family will rave about.

Just like our Easy Sourdough Discard Sandwich Bread Recipe, sourdough ginger molasses cookies, and Easy Sourdough Blueberry Scones Recipe (Made with Discard), they are perfectly sweetened and stay soft and fresh tasting for days.

They are everything you’re looking for when it comes to homemade chocolate chip cookies, but better!

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

Sourdough discard: Adds tangy flavor and moisture to plain yogurt or buttermilk in the same amount.
All purpose flour: Gives structure to the cookies, whole wheat flour for a heartier texture, or a gluten free baking blend.
Butter: Provides richness and flavor, coconut oil or plant based butter for dairy free cookies.
Brown sugar: Adds moisture and caramel flavor, coconut sugar, or a mix of white sugar and a little honey.
Granulated sugar: Helps with sweetness and crisp edges, maple sugar or additional brown sugar.
Eggs: Bind the dough and add structure flax egg made with ground flaxseed and water.
Chocolate chips: Main flavor elemen chocolate chunks, chopped dark chocolate or dairy free chips.
Vanilla extract: Enhances overall flavor, almond extract or maple syrup in a small amount.
Baking soda: Helps the cookies rise and spread, baking powder though texture may be slightly different.
Salt: Balances sweetness sea salt or kosher salt.

Instructions For Sourdough Chocolate Chip Cookies:

In order to create a soft and chewy sourdough chocolate chip cookie, the batter must NOT be over-mixed.

After several test batches, we found that the following method worked best for incorporating the ingredients without overmixing the dough.

To achieve this, use the paddle attachment with a stand mixer to beat cold, cubed butter with the sugars until it starts to come together, 45-60 seconds. The mixture will be thick and uneven looking.

Add the chocolate chips and continue to beat on low speed for 30 seconds. The texture of the chocolate chips will help blend the butter and sugar together evenly. (We are not looking for light and fluffy.)

Whisk the dry ingredients together in a small bowl and add them to the butter mixture and mix on low speed until it has a “crumbly” texture, 20-30 seconds.

Use a fork to beat the egg, sourdough discard, and vanilla in a small bowl. Add it to the batter and mix on low speed until “just incorporated“, 20-30 seconds.

Use a spatula to make sure the ingredients are fully combined.

The goal is to avoid over-mixing the batter so that you get a thick, chewy, perfect cookie!

Use a cookie scoop to portion the dough into 12 large balls. Place them on a parchment-lined cookie sheet and chill in the fridge for a minimum of 2 hours. 24 hours is best!

When you are ready to bake the cookies, preheat your oven to 375°F (190°C).

Bake the cookies for 15-17 minutes, or until the outside of the cookies are golden brown and the middle still looks slightly under-baked.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Tips and Tricks

Let the dough rest:
Chilling or resting the dough for a few hours or overnight deepens flavor and improves texture.

Use room temperature ingredients:
This helps everything mix evenly and creates a smoother dough.

Do not overmix:
Mix just until combined to keep cookies tender instead of dense.

Adjust sweetness to taste:
Sourdough discard can vary in tang so you can slightly increase or reduce sugar as needed.

Watch bake time closely:
Bake until edges are set and centers look slightly soft since they firm up as they cool.

Mix chocolate sizes:
Using both chips and chunks adds better texture and pockets of melted chocolate.

Balance the tang:
A pinch of extra vanilla or a sprinkle of flaky salt on top helps balance sourdough flavor.

Measure flour correctly:
Too much flour can make cookies dry so spoon and level instead of scoopingUse parchment paper
This prevents sticking and promotes even baking.

How to store and freeze

Storing baked cookies:
Let cookies cool completely before storing
Place them in an airtight container at room temperature
They stay fresh for about three to four days
To keep them softer add a small piece of bread to the container

Refrigerating dough:
Cookie dough can be stored covered in the fridge for up to three days
Let it sit at room temperature for a few minutes before baking for even spreading

Freezing baked cookies:
Cool cookies fully
Store in a freezer safe container or sealed bag
They keep well for up to three months
Thaw at room temperature or warm briefly in the oven

Freezing cookie dough:
Scoop dough into portions and freeze on a tray until firm
Transfer frozen dough balls to a sealed freezer bag
Bake straight from frozen just add one to two extra minutes to the bake time

For More Guidance:

Why You’ll Love This Recipe

Perfect texture: These cookies are soft thick and chewy with crisp edges just like bakery style treats.

Great use of sourdough discard: It is an easy and delicious way to use up discard while adding a subtle tangy flavor.

Simple and reliable: Made with everyday ingredients and clear steps so the cookies turn out great every time.

Frequently Asked Questions

Are sourdough cookies better for you?

Sourdough is a good option because of the fermented grains in the discard, and a long-fermented dough will be more easily digested and utilized. They still contain sugar and fats, so moderation is key, but fermentation does reduce the sugar and add flavor.

Should I use sourdough discard or active sourdough starter for this recipe?

Either will work. Since you don’t need to rise this recipe like you would a sourdough bread, you can use either.

**Do you have to long-ferment this chocolate chip cookie recipe?**

No. You can follow the non-fermented version. You won’t reap the benefits from the ferment, but if you have no issues digesting grains, then whip them up and bake them right away.

Sourdough Chocolate Chip Cookies Recipe

Learn how to make sourdough chocolate chip cookies at home with your sourdough discard the easy way! These bakery style cookies are soft, thick and chewy. Loaded with chocolate chips in every bite!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Chill Time 2

Ingredients

Dry Ingredients

¾ cup + 1 teaspoon 95 g all-purpose flour
1 cup + 1 teaspoon 125 g bread flour (all-purpose can be substituted, see notes)
1 teaspoon 5 g fine sea salt
¼ teaspoon baking soda
½ teaspoon baking powder

Wet Ingredients 1

1 large 1 egg
½ cup 125 g sourdough starter discard
1 teaspoon 5 g vanilla extract

Wet Ingredients 2

8 tablespoons 113 g unsalted butter (cold, cubed)
½ cup 100 g light brown sugar
½ cup 100 g white granulated sugar
1 ½ cups 340 g chocolate chips (semi-sweet or milk chocolate)

Instructions

Mix dry ingredients

Use a whisk or a fork to mix the bread flour, all-purpose flour, baking soda, baking powder and salt in a small bowl. Set aside.

Mix wet ingredients 1

In a separate small bowl, use a whisk or a fork to beat the egg, vanilla extract and sourdough starter until smooth. Set aside.

Mix wet ingredients 2

Place the cold, cubed butter, light brown sugar and granulated sugar into the bowl of a stand mixer with the paddle attachment. Beat on low-speed until the mixture forms small crumbles, 45-60 seconds. Add the chocolate chips and mix on low-speed 30-45 seconds. Scrape down the sides of the bowl.
Add the dry ingredients and mix on low-speed until the batter starts to become a crumbly mixture, 20-30 seconds. Pour in the egg mixture and mix on low-speed until the dough comes together and starts to pull away from the sides of the bowl, 20-30 seconds. Use a spatula to stir the batter, ensuring all of the ingredients have been fully incorporated.
Use a cookie scoop to portion the dough into 12 balls, (2 scoops per cookie) and place them on a parchment-lined baking tray. Cover the dough with a sheet of plastic wrap so they do not dry out. Chill the dough in the fridge for a minimum of 2 hours. (24 hours is best!)
Bake in a preheated, 375°F (190°C) oven for 15-17 minutes, or until the edges are golden brown and the center still appears slightly under-baked. Remove and allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a cooling rack.